Caldo de pescado is a Latin American fish soup made with fresh fish simmered in a broth with tomatoes, onions, garlic, peppers, herbs, and vegetables.
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This Paraguayan-style caldo de pescado recipe is made with cod, potatoes, vegetables, and a flavorful broth enriched with cream and cheese.
It's a hearty seafood soup that highlights tender fish and comforting flavors, perfect for a satisfying lunch or dinner.
If you enjoy traditional Paraguayan fish dishes, you may also like my Chupín de Pescado, another comforting seafood stew.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cod: Mild, flaky white fish used in this recipe. In Paraguay, caldo de pescado is traditionally made with freshwater fish such as surubí or mandi'i (types of catfish known as bagre).
Cod works well here because it holds its shape in the broth, but haddock or another firm, flaky white fish can also be used. - Yukon Gold potatoes: Add body and make the soup hearty.
- Onions: Build the savory base flavor.
- Bell peppers: Provide sweetness and balance the broth.
- Tomatoes: Add acidity and color to the broth.
- Garlic: Deepens the flavor.
- Clam juice: Enhances the flavor of the soup. Fish stock (fondo de pescado) can also be used.
- Heavy cream: Adds richness and a creamy texture to the broth. Milk is typically used, but cream makes the soup richer.
- Cheese: Traditionally, queso Paraguay adds mild, savory richness to the broth. Queso Menonita or Panela cheese works well as a substitute.
- Fresh cilantro: Adds brightness and fresh herbal flavor to finish the soup.
How to Make Caldo de Pescado
Note: Full instructions are provided in the recipe card below.
- Place the cod in a large bowl and toss with 1 teaspoon salt. Cover and refrigerate until ready to use.
- In a Dutch oven, melt the butter over medium-low heat. Add the onions, bell peppers, carrot, tomato, garlic, the remaining 1 teaspoon salt, pepper, and oregano, and stir to combine.
- Cover and cook, stirring occasionally, until the vegetables are very soft but not browned, about 22 to 25 minutes, adjusting the heat as needed.
- Add the white wine (if using) and cook for 2 minutes.
- Stir in the potatoes, clam juice, water, and bay leaf. Bring to a simmer and cook, uncovered, until the potatoes are just tender, about 12 to 15 minutes.
- Once the potatoes are tender, stir in the cream. Simmer, stirring occasionally, for 5 minutes to allow the flavors to meld.
- Arrange the cod pieces in the pot in a single layer, making sure the pieces are submerged in the liquid. Cover and cook, gently stirring occasionally so the fish does not break apart, until the cod is opaque and reaches 140°F (60°C), about 4 to 6 minutes.
- Discard the bay leaf. Stir in the cheese and cilantro. Ladle the soup into bowls and serve.
Hint: If the cod is about 1 inch thick, check for doneness after 4 minutes. Haddock or another firm, flaky white fish may be used instead.
Storage & Freezing
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended; this soup is best enjoyed fresh.
Camila's Tips & Variations
- Fish breaking apart: Keep the heat low and stir gently after adding the fish.
- Broth too thin: Simmer uncovered a few extra minutes to concentrate the flavor.
- Broth too rich: Add a splash of water or extra clam juice to balance the fish soup.
- Fish overcooked: Remove the pot from the heat as soon as the fish flakes easily.
- More seafood flavor: Replace part of the water with additional clam juice.
Frequently Asked Questions
Can I use frozen fish for caldo de pescado?
Yes. Thaw the fish completely before cooking.
Why did my fish break apart in the soup?
Fish can break if stirred too much or cooked too long. Add it at the end and stir gently.
Can I make this soup without cream?
Yes. The fish soup will be lighter but still flavorful since the broth is built from vegetables and clam juice.
What fish works best besides cod?
Haddock, halibut, or any firm white fish works well because they stay flaky without falling apart.
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Recipe
Caldo de Pescado
Equipment
- Dutch oven or large soup pot
- Ladle or large spoon
Ingredients
- 900 g (about 2 pounds) skinless cod fillets (1 to 1½ inches thick), cut into 2-inch pieces
- 2 teaspoons kosher salt , divided (adjust to taste)
- ½ teaspoon black pepper
- 4 tablespoons unsalted butter or olive oil
- 2 Roma tomatoes , finely chopped
- 1 large yellow onion , finely chopped
- 1 green bell pepper , finely chopped
- 1 red bell pepper , finely chopped
- 1 carrot , grated
- 3 garlic cloves , grated
- 1 tablespoon white wine , optional
- 450 g (about 1 pound) Yukon gold potatoes , peeled and cut into ½-inch pieces
- 2 (8-ounce) bottles clam juice
- 2 cups water
- 1 bay leaf
- ½ cup heavy cream or whole milk
- 1 teaspoon dry oregano
- 2 tablespoons fresh cilantro or pasley , chopped
- 300 grams Queso Menonita or Queso Panela , cut into small cubes
Instructions
- Place the cod in a large bowl and toss with 1 teaspoon salt. Cover and refrigerate until ready to use.
- In a Dutch oven, melt the butter over medium-low heat. Add the onions, bell peppers, carrot, tomato, garlic, the remaining 1 teaspoon salt, pepper, and oregano, and stir to combine.
- Cover and cook, stirring occasionally, until the vegetables are very soft but not browned, about 22 to 25 minutes, adjusting the heat as needed.
- Add the white wine (if using) and cook for 2 minutes.
- Stir in the potatoes, clam juice, water, and bay leaf. Bring to a simmer and cook, uncovered, until the potatoes are just tender, about 12 to 15 minutes.
- Once the potatoes are tender, stir in the cream. Simmer, stirring occasionally, for 5 minutes to allow the flavors to meld.
- Arrange the cod pieces in the pot in a single layer, making sure the pieces are submerged in the liquid.
- Cover and cook, gently stirring occasionally so the fish does not break apart, until the cod is opaque and reaches 140°F (60°C), about 4 to 6 minutes.
- Discard the bay leaf. Stir in the cheese and cilantro. Ladle the soup into bowls and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
